Vinification: The grapes are destemmed and left in maceration at a controlled temperature of 25 °C for the duration of the alcoholic fermentation. The next step is the gentle pressing of marc, and the consequent trigger of the malolactic fermentation.

Ageing: In stainless steel tanks.

Tasting notes: Intense ruby red colour with purplish reflections; a bouquet rich in ripe fruit, cherries and plums, with a hint of coffee and black pepper; robust, soft and harmonious taste, with a pleasantly persistent finish.

Best served with: Richly flavoured first courses, red meat and hard cheese.